Goulash

Posted on: November 4th, 2013 by
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I’m not sure how many of my loyal readers have had this simple dish, but when I was growing up, it was a staple in my house. Usually served with ground beef mixed in, we have since found that it is perfectly delicious without the meat. And it’s a very kid-friendly dish; I am always serving seconds to my chitlins. In fact, today I made a big batch to send with them in thermoses for their school lunches.

Goulash (click on the recipe title for a printable version)

You will need:

1 pound of dry pasta (macaroni noodles are traditional, but not necessary)
1 1/2 T salt for pasta water
1/2 large onion, chopped
2 stalks celery, chopped (if using, do not use celery seed powder)
1-2 garlic cloves, chopped fine
1- 14 oz can tomato sauce
1/2 c ketchup
1/8 t celery seed powder (only use if you don’t have fresh celery on hand)
pepper to taste

Here’s the gist:

Boil a pound of pasta in salted water until slightly underdone- just about one minute shy of al dente. This is so the pasta doesn’t overcook when you are heating it in the sauce later. Once cooked to the above-mentioned doneness, rinse in a colander in cold water until cool.

goulash_pasta

This is the pasta I used today. When looking down the long noodle sideways, it has an “s” shape. I never saw it before and thought it looked fun so I bought it! (Plus it was on sale (smirk))

Set pasta aside and reheat the large pot that you boiled the pasta in over medium-high heat.

Once heated, add half of a chopped onion (and chopped celery, if using) to the pot and dry sauté until tender and translucent. This is my most favoritest way to caramelize onions and peppers and all other veggies! No oil in the pot is necessary, even if it’s stainless steel without a non-stick finish. You must pre-heat to a very hot temperature and leave sitting for 2-3 minutes before stirring to begin caramelization. If you cook too hot and the bottom of the pot gets a sticky coating, just add a small splash of water and continue cooking, lowering the temperature.

Once onion is cooked, throw in the chopped garlic for 30 seconds and then add the tomato sauce, ketchup, celery seed powder (if using), and pepper. Once heated through and combined, add the cooled pasta and combine well. Bring the dish to a nice warm temperature and serve. Enjoy!

The ketchup I used is organic (and so delicious!) and not all that expensive compared to some.  At Vitamin Cottage I payed barely over $3.00 for the bottle.

The ketchup I used is organic (and so delicious!) and not all that expensive compared to some. At Vitamin Cottage I payed barely over $3.00 for the bottle.

Finished goulash!  I already too much of it with my eldest son for lunch, so now I am boiling more water to make a second batch.

Finished goulash! I already ate too much of it with my eldest son for lunch, so now I am boiling more water to make a second batch.


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